Commercial Kitchen Maintenance Checklist: Keep Your Restaurant Running Smoothly

(Every 6 Months) : Professionally Serviced.

(Every Month) : Visually inspected by Staff for potential leaks or physical damage.

(Every 12 Months) : Professionally Serviced.

(Every Month) : Visually inspected by Staff to see if there is any physical tampering.

(Every 3-4 Months) : Professionally Serviced.

(Every Month) : Visually inspected by Staff to for areas of excessive grease build-up, which can pose potential fire hazards.

(Every 3-4 Months) : Professionally Serviced (Ideally, but not required).

(Every Week) : Basic cleaning by staff. Remove filters, wipe off the grease, clean filters with soap and water, dry them, and put them back in place.

(Every 3-4 Months) : Professionally Serviced.

(Every Week) : Visually inspected by staff to check potential overflow and leaks.

(Every 6 Months) : Professionally Serviced (Make sure the belt is replaced every 12 months).

(Every Month) : Basic maintenance by staff: Inspect belt (for excessive wear); fan & bearings for excessive noise (grease if needed).

(Every 6 Months) : Professionally Serviced (Make sure the belt is replaced every 12 months).

(Every Month) : Basic cleaning by staff: Remove and hose down cabinet filters with water (no soap or chemicals).

(Every 6 Months) : Professionally Serviced before Summer (for cooling); and again before Winter (for heating).

(Every Month) : Basic maintenance by staff: Change the air filters.

(Every 1-2 Weeks) : Basic maintenance is done by your staff: Clean or vacuum the condenser coils; clean or brush off debris on the evaporator fan; check/calibrate the thermostat; check the door seal for air gaps or leaks (make sure to check all around the door, including the top, bottom and hinge side); check for poor airflow (make sure nothing is blocking the vents).

(Every 12 Months) : Professionally Serviced.

(Every 1-2 Weeks) : Basic maintenance is done by your staff: Clean or vacuum the condenser coils; clean or vacuum underneath and behind the unit; check/calibrate the thermostat; check the door seal for air gaps or leaks.

(Every 12 Months) : Professionally Serviced.

(Every Day) : Remove or scrape off all food debris; Wipe off grease build-up on cooking surfaces and surrounding area. Only use the manufacturer’s recommended cleaning solutions.  Avoid harsh chemicals, such as bleach. Sanitize high-touch surfaces (handles, knobs, keypads, etc.). When in doubt, use a clean, dry cloth.  If you use a damp cloth with water, make sure it dries, as you don’t want rust to form.

Visually inspect all around units for potential fire hazards.

(Every 12 Months) : Professionally Inspected (Professionally serviced, as needed).

(Every 2-4 Weeks) : Boil out your deep fryers regularly: Remove old oil and add a special deep fryer cleaning solution (be sure to follow specific instructions by the equipment manufacturer). Boil the solution to a simmer. If needed, use a soft brush with a long handle to clean and remove food debris that may be stuck in the boiling area—drain solution. Rinse the area with warm water. Dry before filling with fresh cooking oil. Boil-outs will remove grime, and food/debris stuck in various areas of the fryer.

(Every Week) : Deep clean. Follow the equipment manufacturer’s recommendation. Use a bench scraper to remove stuck-on food, oil debris, and grease build-up. Systematically scrap clean the entire surface area of the griddle or grill. Wipe off grease around the cooking area, as well.  When done, use a clean cloth or paper towel and “season” your griddle surface with your preferred cooking oil (e.g., avocado oil). It is also a good idea to carefully visually inspect the igniters and burners and remove any debris or grease. Clogged burners can lead to inefficiency causing higher energy usage than is needed.

(Every Week) : Deep clean. Follow the equipment manufacturer’s recommendation. Clean the interior of the oven with a clean cloth, removing all debris. Clean the racks as well. Inspect the oven door. Check both the seal around the door and the function of the door as well. The door should be easy to open and should not feel loose or wobble. Check the control thermostat.  Recalibrate if necessary.

(Every Week) : Inspect the exhaust fan and carefully remove any debris or grease build-up which can affect the efficiency of the fan, in addition to inadequate airflow.

(Every 2-4 Weeks) : Basic cleaning. Follow the equipment manufacturer’s recommendation. Remove all ice.  Scrape off areas where there is ice build-up. Remove the ice bin, wash & sanitize with a mild solution. Be sure to rinse thoroughly with warm water and dry it before placing back. Replace the filters. Clean the condenser fins, removing dust and debris build-up. Clean & sanitize high-touch areas and all around the ice machine.

(Every 4-6 Months) : Deep clean. Professionally serviced.  Your staff can perform this deep clean but should follow the manufacturer’s guidelines, as it involves partially taking apart the ice machine and cleaning & sanitizing various components.

(Every 2-4 Weeks) : Descale the coffee machine. Follow the equipment manufacturer’s recommendation. Descale the coffee machine with the recommended descaling solution from the manufacturer. Start a brew cycle with the descaling solution. Empty the pot when done. Remove the spray head or nozzle and clean thoroughly.  Use a soft brush if needed. Perform at least 1 rinse cycle with warm water to remove the descaling solution residue.

(Daily) : Basic cleaning. Remove the nozzles and soak them in warm water. Use mild soap if needed. Remove the spill tray and clean it. Allow airing dry. Clean the ice chute as well with soap and water.  After soaking the nozzles, rinse them with water and allow them to air dry.

(Every Month) : Flush the syrup lines. Remove the syrup bibs from the lines. Take the lines and place them in a bucket of cleaning solution. Dispense the solution through the line until it runs clean and clear. Remove the line from the cleaning solution bucket, and place it in a bucket with clean water. Dispense the clean water through the line for several seconds to remove any solution left in the line and the nozzles. Make sure you flush it thoroughly with clean, warm water.  Put everything back together.

(Every 2-4 Weeks) : Deep clean. Follow the equipment manufacturer’s recommendation. Drain all remaining lemonade and turn off the unit. Use a clean cloth and mild soap to clean both the interior and exterior of the dispenser. Wash the interior or lemonade tank with warm water and a mild solution. Rinse thoroughly with clean, warm water to remove any residual solution. Sanitize the dispenser with food-grade sanitizer. Inspect and clean the gaskets and dispensing nozzles.  Use a soft brush to clean any build-up of dirt. Inspect for areas of mold build-up. Check the temperature of the dispenser to ensure it is working properly, and replace the air filter.

(Every Month) : Deep clean. Follow the equipment manufacturer’s recommendation. Flush the machine with warm water until the unit dispenses clear water. Rinse the inner chamber again, but this time with hot water (follow the manufacturer’s recommended maintenance guidelines and temperature needed to clean the ice machine properly). Run a wash cycle with the machine. Drain the machine when done. Pour clean, warm water again through the system to remove any residue. Disassemble.  Again, follow the manufacturer’s specific guidelines to see what parts can be removed. Soak removable parts in hot soapy water for 15 minutes. Make sure they are all submerged in the mild solution. When done soaking, rinse each part thoroughly with clean, warm water, and allow it to dry Clean and sanitize the dispensing handle.  Soak the nozzles or tips where ice cream is dispensed (this part should be removable). Clean and sanitize the catch tray. Reassemble all components carefully. Run a test cycle to ensure it is working properly.  As you take apart and wash, and brush components – keep an eye out for mold build-up.  You may have to use a bleach solution to clean off the mold.

(Every Month) : Deep clean. Follow the equipment manufacturer’s recommendation. Drain all remaining ICEE or specialty drink mixes and turn off the unit. Remove the remaining slushy mix with a damp cloth.  Carefully take apart any removable components, such as the dispensing valve and blender blade. Thoroughly clean each component with warm water.  Clean the holding tank with warm water. Use food-grade sanitizer, and rinse thoroughly with warm water again to remove any sanitizer residue. Clean the dispensing nozzles.  Soak in warm water, and use a soft brush to remove any build-up of debris.  Check for mold and thoroughly clean off with soap and water, if any.  Also, check and clean the evaporator and condenser coils.  Use a vacuum to remove dust and debris if needed. Carefully re-assemble all components and make sure to test the machine to ensure proper function.

(Every Month) : Deep clean. Follow the equipment manufacturer’s recommendation. Remove the faucet nozzles and soak them in a warm, mildly soapy solution. If needed, use a soft brush to clean each nozzle and unclog any if there is a build-up. Flush the beer lines thoroughly with warm water.  Clean and sanitize the dip tray.  Remove any build-up of debris. Sanitize the nozzles, beer lines, and dip tray.  Rinse them with clean, warm water thoroughly. Re-assemble and test the dispenser to ensure proper function.

(Every Day or Week) : Floors should be cleaned (swept & mopped) daily, both in front of house and back of the house.  The walls should be cleaned daily as well.  Ceilings do not get dirty as quickly but do accumulate debris, grease, and dirt over time and should be inspected and cleaned on a weekly basis.

(Every 2-4Weeks) : Be sure to move equipment and clean the floor underneath and walls behind the equipment.  This area is often neglected but does get inspected by a health inspector on a regular basis. When moving equipment, make sure it is off, and be aware of any electrical, gas, or plumbing lines connected to the unit.

(Every Week) : All drains in the restaurant should be visually inspected daily and cleaned at least every week to ensure sanitary plumbing conditions.

(Every 12 Months) : Professional service and inspection by a licensed plumber are recommended.

(Daily) : Clean all windows in the restaurant.  Use Windex or Windex alternatives.  Be sure to sanitize high-touch areas like glass doors.

(Every Month) : Professionally Serviced.

(Every Day) : Keep an eye out for roaches and rodents.  As soon as you see any traces of them, call your Pest Control service agent, and schedule an appointment as soon as possible.

(Every 3-6 Months) : Professionally Serviced.

(Every Week) : Basic cleaning and inspection.  Check the temperature gauge. Make sure it is functioning properly. Check the water level to ensure the proper function of the pump. Inspect and clean the spray arms, and remove any clogging or blockage. Clean the filters. Check the gaskets and seals for signs of wearing. Replace if necessary. Descale the machine. Descaling removes build-up from minerals. Use the recommended descaling solution.

Last but not least, clean and sanitize your frequently touched hardware, such as your POS (Point-of-Sale) system, tablets, and printers.